Ran a gyros kitchen long enough to know the #1 mistake home cooks make: they season the meat but skip the marinade rest time. Real difference-maker is letting seasoned meat sit 12-24hrs before cooking — that's when the salt actually breaks down the proteins and locks in juiciness, not just flavor on the surface.

Second biggest thing: most people cook gyros meat too hot too fast. Low and slow on a rotisserie (or oven at 325°F if you're doing it at home) keeps it from drying out. You want that slight char on the outside while the inside stays tender.

Last one — tzatziki. Don't skip straining your yogurt. Watery tzatziki ruins an otherwise perfect wrap. 30 min through a cheesecloth makes all the difference.

Building out Gyrosman Kitchen right now with our actual recipes and kitchen process for anyone who wants to go deeper than a blog post recipe.